What is this Labs spray you guys are talking about?
Lactobacillus. I've also been toying around today with
Bifidobacterium, that's a species that were referred to as "
Lactobacillus bifidus" until about 1960's and is used as active cultures in creating Yogurt. Some of these have obvious potential to enhance taste, and alter/improve terpene profiles, no doubt, and I've been using them in salt solutions to naturally raise my pH before feedings, producing enzymes, and phospholipid for uptake, during flower. With the added benefit of creating some additional C02. No question the plants really respond well to this stuff, regardless if it's placed in the root zone, or sprayed up above on the canopy. In fact, It keeps the plants scrubby clean up above it seems. I didn't start spraying above until I've seen bud doing the same.
The stuff I'm putting up above is basically a "cleaner" version, (of what I was putting in root zone) that's just the bacterium themselves, and a small amount of various sugars that have been fermented, to increase bacterial counts.
I've seen buds process as well, and it's much the same, and I was surprised to see he was coating the entire plants. But looking closer, it makes perfect sense. There like little "scrubbers" that clean tissues (plant or animal) and are being closely studied. lactobacilli or other genera of probiotics are used as
an adjuvant treatment during anticancer chemotherapy. (They digest the mucus and rebalance Glycogen metabolism).
Some of these microbes are actually being bred, and used as GMO to alter/modify or enhance the Genetics within the strains of various plant's themselves, inserting, and carrying traits forward down the genetic lines. GM modified E. coli, Saccharomyces cerevisiae and Pichia pastoris are the industry standards, in this regard. Also, Think flavors; In Alcohol, Yeast Genetic Resource Center (YGRC) maintains over 4800 S. pombe strains and
over 9000 S. cerevisiae strains.
For instance; the microorganisms used to make an oatmeal stout, as opposed to a red ale, or a porter. One is sweet, another more bitter. Organisms used to create mozzarella, vs cheddar, or pungent Limburger... Also raw ingredients (fuel) have a big role in all of this, (what the organisms/plants are ingesting) to be sure. It's a biochemical dynamic, of sorts. Cannabis is unable to absorb/uptake the various sugars themselves, But it's most certainly capable of utilizing the active metabolite byproducts created by various microorganisms processing these various sugars (ie. lactose) in vitro.
This list should give you a good starting point, and where lot's of this is coming from. I'm sure if you do organics, you'll recognize some of these as important contributors to overall plant health, especially during flowering cycle. You likely have been feeding these sources all along, but just not seeing some of the inter dynamic at play. Sugars are important for fluid dynamics, and responsible for much of the flowers internal structures. Things like translocation, sugars and bacteria work together.
- Fructose: found in fruits and honey.
- Galactose: found in milk and dairy products.
- Glucose: found in honey, fruits and vegetables.
- Lactose: found in milk, made from glucose and galactose.
- Maltose: found in barley.
- Sucrose: made up of glucose and fructose and found in plants.
- Xylose: found in wood or straw.
- Trehalose: found in various organisms, such as plants, algae, fungi, yeast, bacteria, insects, and other invertebrates.
PEP group translocation, also known as the
phosphotransferase system or
PTS, is a distinct method used by
bacteria for sugar uptake where the source of energy is from
phosphoenolpyruvate (
PEP). It is known to be a multicomponent system that always involves enzymes of the
plasma membrane and those in the
cytoplasm. The phosphotransferase system is involved in transporting many sugars into bacteria, including
glucose,
mannose,
fructose and
cellobiose.
PTS sugars can differ between bacterial groups, mirroring the most suitable carbon sources available in the environment every group evolved.
To my understanding so far; there should be much benefit to optimizing this type of system, not only are things like CO2 created, and pipelines of various nutrient intake optimized, but there should also be some added extra carbon carbon cycles to be gleaned from the process, (non photosynthetic) whereas photosynthetic routes are outside of this loop, so were potentially talking "free energy" to the plant. (on a small but significant scale). I can't say if it's possible, but it's certainly feasible. Basically, what I'm suggesting is there's a lot of chemical process going on within the plant,
and some of those can be carried out by the organisms themselves. Leaving the ones that need to be photosynthetically processed, to doing exclusively that. ie. Maximizing the biome structures.
en.wikipedia.org
Lactobacillus (LABs) is a wonderful microorganism that you should definitely be using in your garden! Learn how to make LABs with this quick tutorial!
growingorganic.com